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Recipe Goldmineon
Tweet
1 small onion, chopped
1 garlic clove, minced
1 (1.25 ounce) package Old El Paso Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 ounce) can Old El Paso Enchilada Sauce
6 ounces (1 1/2 cups) finely shredded Cheddar cheese
2 (15 ounce) cans pinto, black or kidney beans, drained, rinsed
1 (11 ounce) can Green Giant Mexicorn Whole Kernel Corn,
Red and Green Peppers, drained
1 (4.5 ounce) can Old El Paso Chopped Green Chiles
1 (2 1/4 ounce) can chopped ripe olives
Sour cream
Brush inside of 3 1/2 or 4-quart crock pot with oil or spray with nonstick cooking spray.
In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of oiled crock pot. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese.
Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on HIGH for 2 1/2 to 3 hours or on LOW for 6 to 7 hours.
Uncover crock pot for last 30 minutes of cooking time.
Top individual servings with sour cream.
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon
TweetTaco Casserole
1 1/2 pounds ground beef sirloin1 small onion, chopped
1 garlic clove, minced
1 (1.25 ounce) package Old El Paso Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 ounce) can Old El Paso Enchilada Sauce
6 ounces (1 1/2 cups) finely shredded Cheddar cheese
2 (15 ounce) cans pinto, black or kidney beans, drained, rinsed
1 (11 ounce) can Green Giant Mexicorn Whole Kernel Corn,
Red and Green Peppers, drained
1 (4.5 ounce) can Old El Paso Chopped Green Chiles
1 (2 1/4 ounce) can chopped ripe olives
Sour cream
Brush inside of 3 1/2 or 4-quart crock pot with oil or spray with nonstick cooking spray.
In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of oiled crock pot. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese.
Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on HIGH for 2 1/2 to 3 hours or on LOW for 6 to 7 hours.
Uncover crock pot for last 30 minutes of cooking time.
Top individual servings with sour cream.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.